How To Make Roasted Vegetables with Apples and Pecans
Made with spiced and oven-roasted squash and Brussels sprouts, this roasted vegetables recipe is an appetizing side with the colors and flavors of fall.
Serves:
Ingredients
- 16ozBrussels sprouts,bottoms trimmed, halved, discard loose leaves
- ½medium red onion,diced into small chunks
- 4tbspsalted butter,melted, divided
- 1tbspfresh lemon juice
- salt
- 3cupsbutternut squash,cubed, diced into ¾-inch pieces
- 2medium crisp baking apples
- 2tbsppacked light brown sugar
- ¼tspground cinnamon
- ¼tspground nutmeg
- ⅔cuppecans,whole or roughly chopped
- ⅓cupdried cranberries
Instructions
-
Preheat oven to 400 degrees F. Spray a rimmed 18×13-inch baking sheet with non-stick cooking spray.
-
Add Brussels sprouts and red onions to a large mixing bowl. Pour 2 tablespoons butter over the top as well as the lemon juice, toss while seasoning with salt to taste (about ¼ tsp).
-
Transfer to the baking sheet and spread out across the pan. Add squash and apples to the same mixing bowl.
-
Pour the remaining 2 tablespoons butter over top and toss, then sprinkle brown sugar, cinnamon, nutmeg, and salt (about¼ tsp) over top and toss to evenly coat.
-
Transfer to the baking sheet and spread into an even layer around Brussels sprouts and onions.
-
Roast for about 40 minutes total in the preheated oven, tossing once halfway through baking until Brussels sprouts have browned slightly and squash is soft.
-
Sprinkle pecans and cranberries over top during the last 3 minutes of baking. Serve warm.
Nutrition
- Calories: 339.09kcal
- Fat: 19.36g
- Saturated Fat: 6.79g
- Trans Fat: 0.37g
- Monounsaturated Fat: 7.83g
- Polyunsaturated Fat: 3.47g
- Carbohydrates: 43.28g
- Fiber: 8.89g
- Sugar: 23.08g
- Protein: 5.56g
- Cholesterol: 24.42mg
- Sodium: 697.53mg
- Calcium: 104.72mg
- Potassium: 814.13mg
- Iron: 2.41mg
- Vitamin A: 561.66µg
- Vitamin C: 100.26mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
